what essence am i

FLAMENCO EGGS

Spanish Flamenco Eggs, or Huevos a la Flamenca, beautifully capture the essence of Spanish cuisine. Bursting with layers of flavor, this dish is simple to prepare and ready in just 40 minutes.

INGREDIENTS

  • 3 tbsp extra virgin olive oil (45 ml)
  • 3 medium potatoes, peeled and washed
  • 1 small onion
  • 4 cloves garlic
  • 4 oz firm Spanish chorizo (100 grams)
  • 1/2 tsp sweet smoked Spanish paprika (1.15 grams)
  • 1 tbsp sherry vinegar (15 ml)
  • 5 ripe tomatoes
  • 1/3 cup frozen peas (45 grams)
  • 4 cage-free organic eggs
  • Handful of finely chopped fresh parsley
  • Pinch of sea salt
  • Dash of black pepper

INSTRUCTIONS

  • Prepare the Potatoes:
    • Cut the potatoes into 1/2-inch (1.25 cm) pieces and place them on a baking tray lined with parchment paper.
    • Drizzle with 1 tbsp (15 ml) olive oil, season with sea salt and black pepper, and toss to coat evenly. Spread the potatoes in a single layer.
    • Roast in a preheated oven at 220°C (425°F) using the bake and broil option (top and bottom heat) for 25–30 minutes or until fully cooked.
  • Prepare the Ingredients:
    • While the potatoes roast, finely dice the onion, roughly chop the garlic, and cut the chorizo into 1/2-inch (1.25 cm) pieces.
    • Grate the tomatoes to yield about 1 1/2 cups (340 grams) of tomato sauce.
  • Cook the Sauce:
    • Heat a large frying pan over medium heat and add 2 tbsp of olive oil.
    • After 2 minutes, sauté the onion and garlic until fragrant (about 2 minutes).
    • Add the chopped chorizo and cook for 3 minutes until lightly browned.
    • Stir in the paprika and sherry vinegar, mixing quickly to combine. Then, pour in the tomato sauce, season with sea salt and black pepper, and simmer until the sauce thickens (about 5–10 minutes).
  • Combine Ingredients:
    • Add the frozen peas to the sauce and stir well.
    • Gently fold in the roasted potatoes until evenly coated in the sauce.
  • Cook the Eggs:
    • Make small wells in the mixture and crack the eggs into the pockets. Lightly season the eggs with sea salt and black pepper.
    • Cover the pan with a lid and reduce the heat to low or low-medium. Cook the eggs until the whites are set, but the yolks remain runny, about 5–6 minutes.
  • Serve and Garnish:
    • Remove the pan from the heat, sprinkle with fresh parsley, and serve immediately. Enjoy!

NEAPOLITAN ICE CREAM CUPCAKES

Neapolitan Ice Cream Cupcakes! Full disclosure: before making these, I didn’t know the difference between Neapolitan ice cream and napolitana sauce. But now I do! One is a sweet treat perfect for a hot summer day, while the other is a savory sauce that complements a hearty meal. These cupcakes, however, are delicious at any time of day or year!

Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Calories: 176 kcal

INGREDIENTS

For the Cupcakes

  • 3 1/2 cups (430 g) plain all-purpose flour
  • 1 1/4 cups (265 g) caster (superfine) sugar
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup (125 g) unsalted butter, softened
  • 2 large eggs
  • 1 1/2 cups (375 ml) full-cream whole milk
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp Greek yogurt (or sour cream)
  • 1 tsp vanilla extract (or vanilla bean paste)
  • 2 tbsp cocoa powder (for batter and frosting)
  • 1 tsp strawberry essence (for frosting and batter)
  • 2-3 drops pink food dye (in batter and frosting)

For Decorations

  • Red candy balls (to mimic cherries) or maraschino cherries
  • 10 vanilla wafer biscuits, cut into wedges
  • Chocolate sprinkles
  • A batch of fluffy vanilla buttercream frosting

INSTRUCTIONS

Cupcakes

  • Preheat your oven to 160°C (320°F) and line a cupcake tin with paper cupcake cases.
  • In the bowl of a stand mixer with the paddle attachment, combine the dry ingredients. Mix on low for a couple of minutes. Add the softened butter and mix until the texture resembles fine sand.
  • In a large jug, whisk together the milk, eggs, yogurt, oil, and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients while mixing, ensuring all dry ingredients are incorporated. Scrape down the sides of the bowl and mix for another 20 seconds.
  • Divide the batter into three bowls (use kitchen scales or an ice cream scoop for even distribution).
    • In one bowl, add the cocoa powder and gently fold it in until evenly mixed.
    • In another bowl, add the strawberry essence and pink food dye, folding them in gently.
  • Use a small ice cream scoop (about 1 ½ tbsp per scoop) to add each flavor of batter into the cupcake liners. Gently tap the tin on the bench to remove air pockets, which helps the cupcakes rise evenly.
  • Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely on a cooling rack before frosting.

While the cupcakes bake and cool, color and flavor your frosting to match the batter, dividing it into three separate piping bags or zip-lock bags fitted with star nozzles.

Assembling the Cupcakes

  • Start by piping the chocolate frosting onto the cupcakes, followed by the strawberry frosting, and then a swirl of vanilla frosting on top.
  • Decorate with chocolate sprinkles, place a red candy ball (or maraschino cherry) on top, and add a wedge of vanilla wafer on the side.

LEARN HOW TO MAKE IT! [VIDEO]

NOTES

Store the cupcakes in an airtight container for up to three days.